Ingredients
For the Casserole:
- 1 lb ground beef
- 1 medium onion, diced
- 1 packet taco seasoning
- 1/2 cup water
- 1 can (4 oz) diced green chilies
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) sweet corn, drained
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 package (8.5 oz) cornbread mix (plus ingredients to prepare, as per package directions)
- 1/2 cup sour cream
For the Topping (optional):
- Sliced green onions
- Sliced jalapeños
- Extra shredded cheese
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Cook the ground beef and diced onion until browned. Drain any excess fat.
- Stir in taco seasoning and water, simmer for 5 minutes.
- Add chilies, kidney beans, and corn, stir to combine.
- Prepare cornbread batter as per package instructions.
- Spread beef mixture in baking dish. Top with cheeses. Pour cornbread batter over the top.
- Bake for 25-30 minutes until golden. Let cool.
- Spread sour cream over the casserole or serve with a dollop on individual servings.
- Optional: Top with green onions, jalapeños, and extra cheese.
- Serve hot and enjoy!
Notes
- For a spicier version, add jalapeños to the beef mixture.
- Substitute turkey or chicken for a lighter option.
- Vegetarian? Swap beef for black beans or lentils.
- Add bell peppers or zucchini for extra flavor and nutrition.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Tex-Mex
- Diet: Gluten Free
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 8g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 24g
- Cholesterol: 70mg
